You’ve Got to Try These Easy One-Pot Vegan Soup Recipes

Imagine that you come home from a long day at work, ready to sit down to a hot meal. You pick out a recipe for a hot and hearty vegan soup – just what the doctor ordered. When you start to prepare the recipe, however, you realize it’s a lot more complicated than you thought. Before you know it, the sink is full of dirty cookware and you’ve spent two hours to make a pot of soup.

If you want to enjoy all that a healthy vegan soup has to offer, without destroying your kitchen or eating up your free time, try some of these easy one-pot vegan soups.

3 Easy One-Pot Vegan Soup Recipes

For these delicious and nutritious vegan soup recipes, you only need one pot and an appetite!

Hungarian Potato Stew

This Hungarian potato stew is studded with tender potatoes and flavored with Hungarian paprika, but you can add some smoked paprika if you prefer a smokier flavor.

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

1 tablespoon olive oil

1 large yellow onion, chopped

½ medium red pepper, chopped

1 small green chili, diced

2 cloves minced garlic

2 pounds Yukon gold potatoes, peeled and chopped

1 cup diced tomatoes

1 tablespoon Hungarian paprika

1 teaspoon hot sauce

Vegetable broth, as needed

Salt and pepper, to taste

Instructions:

Heat the oil in a large saucepan over medium heat.

Add the onion, peppers, and garlic and sauté for 8 to 10 minutes until softened.

Stir in the potatoes, tomatoes, paprika, and hot sauce.

Pour in enough vegetable broth to cover the ingredients then bring to a boil.

Reduce heat and simmer, covered, for 30 minutes until the potatoes are tender.

Season with salt and pepper and add more hot sauce to taste, if desired.

Creamy Mushroom and Leek Soup

Though there’s not a drop of actual cream in it, this creamy mushroom and leak soup is smooth and velvety, yet full of mushroom flavor. To dress it up a little, top it with some roasted mushrooms or crispy fried shallots.

Servings: 4

Prep Time: 20 minutes

Cook Time:15 minutes

Ingredients:

1 tablespoon olive oil

1 large leek, sliced thin (white and light green parts only)

1 small yellow onion, sliced thin

¼ cup fresh chopped parsley

2 tablespoons fresh chopped thyme

3 cloves minced garlic

1 ½ pounds sliced mushrooms

4 cups vegetable stock

2 cups hot water

1 (15-ounce) can white cannellini beans, rinsed and drained

Instructions:

Heat the oil in a large saucepan over medium heat.

Add the leeks and onion and cook for 6 to 8 minutes until translucent, stirring often.

Stir in the parsley, thyme, and garlic then cook for 1 minute until fragrant.

Add the mushrooms and cook for 1 minute, stirring often, until well combined.

Cook for 5 minutes, stirring occasionally, until the mushrooms are browned.

Pour in the vegetable stock and water then bring to a boil.

Stir in the beans and simmer for 15 minutes until they are tender.

Remove from heat and puree the soup using an immersion blender until creamy.

Serve hot garnished with fresh thyme and a drizzle of olive oil.

Chipotle Black Bean and Quinoa Chili

Loaded with tender black beans and quinoa, this hearty chili has just enough kick to it. Top it off with diced avocado and dairy-free sour cream to complete the meal!

Servings: 6

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

1 tablespoon olive oil

1 medium yellow onion, chopped

3 cloves minced garlic

1 tablespoon chili powder

1 ½ teaspoons ground cumin

1 (28-ounce) can crushed tomatoes

2 ½ cups vegetable broth

1 to 2 chipotle chiles in adobo, minced

1 to 2 teaspoons adobo sauce

2 (15-ounce) cans black beans, rinsed and drained

½ cup uncooked quinoa, rinsed well

Diced avocado, to serve

Dairy-free sour cream, to serve

Instructions:

Heat the oil in a large stockpot over medium-high heat.

Add the onion and sauté for 6 to 8 minutes until it is translucent.

Stir in the garlic, chili powder, and cumin then cook for 1 minute until fragrant.

Add the tomatoes, vegetable broth, chipotle chile, and adobo sauce.

Stir in the black beans and quinoa then bring to a boil.

Reduce heat and simmer, covered, for 20 minutes until the quinoa is just tender.

Season with salt and pepper to taste then serve hot.

These easy one-pot vegan soup recipes are sure to be a hit with the whole family. Once you’ve tried a few of them for yourself, don’t be afraid to use a little creativity in coming up with your own ideas!

Kate Barrington is a certified Fitness Nutrition Coach and writer specializing in the health and fitness niche. She uses her coaching experience to inform and inspire her creative content in addition to supporting her own efforts in maintaining an active and healthy lifestyle. She graduated from Marietta College with a degree in English and shares her passion for health and wellness by spreading knowledge about healthy eating, exercise, and natural remedies. She enjoys cooking, painting, and climbing and is a loving mother to a collection of pets.